May 17, 2018

Going Flat






Flatbread or pizzas with delicious topping combinations are the “in thing” right now. From pulled beef pizzas to roasted sweet potatoes and runny eggs, pizza toppings are the darling of creative chefs everywhere. These loaded pizzas have become full-fledged meals all baked in one pan. They can be done on flat sheet pans or deep 9”x13” pans to hold even more toppings. The latest trend is baking the pizza in a cast iron skillet for an amazingly crisp crust at home.

These pizzas can be a great addition to your yom tov menu. They are kid-friendly and you can change toppings to suit your family’s tastes.  Serve them as an appetizer or side dish, or a component of your buffet.  We’ve got one fleishig and milchig recipe—both are delicious!




For the pizza dough

2 teaspoons instant or active dry yeast

2 1/2 cups flour 

1 1/2 tablespoons olive oil

1 cup hot tap water

2 teaspoons kosher salt

Topping:

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 sweet potato, cubed

1 spicy sausage, sliced thin

1 medium red onion, sliced thin



In a mixing bowl, combine yeast and flour.  Add the oil, water and salt. Stir together with a large spoon until a sticky dough forms. Knead the dough for about 8-10 minutes. Roll the dough into a ball and place in a bowl that is lightly coated with a little olive oil, making sure the dough is evenly coated in the oil. Place a damp cloth on top of the bowl and let sit in a warm place for half an hour.

Preheat the oven to 550 degrees, divide dough in half.

Working with one half, roll and stretch the dough until it’s about 10-12” in diameter. Place it in the skillet and continue to flatten until it evenly fills the skillet, leave the outer edge of the dough thicker if you're a crust fan.  

Spread olive oil over the dough. Drizzle with mustard.  Lay out sweet potato, sausage and onions, leaving an inch around the outside.

Bake pizza for about 17-18 minutes, or until crust is brown and sausage is sizzling. Remove from oven and let it cool for about 5 minutes, then serve.






Serve this delicious bread alongside your appetizer or salad


2 teaspoons sugar

1½ teaspoons instant yeast 

2 tablespoons extra-virgin olive oil, plus more for brushing

2 1/4 cups all-purpose flour, plus more for dusting

1 1/2 teaspoons kosher salt

8 oz Gouda cheese grated 

1 red bell pepper, thinly sliced

 4 scallions, thinly sliced, white and green parts separated

 8 oz baby arugula, checked

½ teaspoon kosher salt



Combine 1 cup very warm water (115-120 degrees F), the sugar and yeast in a large bowl. Let stand until foamy, about 5 minutes. Add 1 tablespoon olive oil, the flour and salt; stir to form a sticky dough.

Turn out onto a floured surface and knead until smooth, about 10 minutes, dusting with flour.

 Brush a large bowl with olive oil; add the dough, loosely cover with plastic wrap and set aside until doubled in size, about 1 hour, 30 minutes. Brush a rimmed baking sheet with olive oil. Stretch the dough on the baking sheet. Cover with a towel; set aside until doubled, 30 minutes.

Preheat the oven to 475 degrees F.

Scatter ¾ of the cheese, bell pepper and scallion whites over the dough. Bake until the crust is golden, 15 to 18 minutes. Toss the arugula and scallion greens with the remaining 1/2 tablespoon olive oil and the sea salt. Sprinkle over the flatbread. Sprinkle the remaining cheese and bake 2 to 3 more minutes or until cheese bubbles.


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